ʻUlu Fried "Rice"
Love Asian style fried rice made with shoyu, ginger, and garlic? Try this keiki-friendly recipe & substitute rice for Hawaiʻi-grown ʻulu!
4-5 Cup Recipe-Ready ʻUlu
1 ¼ Cup Avocado or canola oil
1 tsp Sea salt
1-2 Large carrots, chopped (about 1 ½ Cup)
1 ½ Broccoli pieces
1 Medium yellow onion, chopped
⅓ Cup Pineapple chunks (optional)
1 ½ Tbsp Ginger, chopped
1 ½ Tbsp Garlic, minced
5 Eggs, beaten
1 Cup Spinach, chopped (optional)
Green onions, chopped (for garnish)
1 tsp Toasted sesame oil
2 Tbsp Shoyu
Steam your fresh ʻulu for 10 - 25 minutes, let cool, then shred with cheese grater OR use Hawaiʻi ʻUlu Co-op Recipe-Ready ʻUlu & shred (no steaming necessary).
Wash & chop veggies, then mince garlic & ginger.
Fry your ʻulu rice in ¼ - ½ Cup of oil. Add salt. Fry on both sides until golden and crispy. Remove from the pan & set aside.
Add ¼ cup of oil to a wok or large frying pan.
Sauté broccoli pieces, chopped carrots, yellow onion & pineapple chunks until caramelized.
Add about 2 Tbsp of more oil, add minced garlic, ginger & spinach until you can smell the aroma (approximately 1 minute).
Add toasted sesame oil & shoyu.
Add beaten eggs & cook for another 1-2 minutes stirring occasionally.
Sauté all the ingredients until the eggs are fully cooked.
Add more shoyu to taste & add green onions for garnish.
Serve on a cleaned ti leaf plate for style. Enjoy!